The cold, blue ocean sweeps off the Antarctic ice and gathers itself to crash against the rocky cliffs of Victoria’s Great Ocean Road. Falling back onto the kelp covered ledges, the oxygenated seawater rolls across the golden sandy beaches of western Victoria where we collect a draught of the pristine southern oceans.
The human sensation of taste revolves around sweetness, sourness, saltiness, bitterness and umami… or savour. The use of natural seawater from the Great Ocean Road combined with a traditional open plan flaking technique results in a flake salt that brings the perfect balance of saltiness and umami, providing the perfect counterpoint to the sensations of bitterness, sourness and sweetness.
This subtle ocean seasoning will bring out the very best that fine cuisine can offer.
The processes used by the Australian Flake Salt company result in zero toxic discharges, and no salt is lost from our process. Our boilers make use of the unique “Grander Water Treatment” process, which means that no harmful chemicals are used to treat the boiler water. The “open pan” process of making salt means that sodium hydroxide and soda ash are not used the way they are in the production of modern vacuum salt.